Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time. Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat. Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat. Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.

Mix in bowl & pour over pork strips 15min - 2hrs before cooking. Turn just before putting in oven (200oC). Half-fill a baking pan with hot water and place a wire rack across top of pan. Place pork strips on rack and roast for 15min, then turn and brush pork with marinade and roast for 15min. Turn again and brush pork with marinade and continue roast for 15min or until pork is tender and well glazed. Serve with plum sauce and jasmine rice. Serves 4 - 6.